Easy Rogaliki (Rugelach) Recipe
This easy Rogaliki recipe delivers a soft and buttery pastry filled with your favorite jam or preserves. Perfect for gatherings or as a sweet treat, these homemade rugelach are quick to make and require minimal prep time.
Equipment
- Rolling Pin
- Pizza cutter or sharp knife
- Two rimmed baking sheets lined with parchment paper
- Stand mixer or hand mixer with paddle attachment
Ingredients
- 4 cups all-purpose flour plus extra for dusting
- 2 teaspoons rapid rise or instant yeast
- ½ teaspoon fine sea salt
- 1 cup 2 sticks unsalted butter, melted and cooled to 110°F
- 1 cup whole milk warmed to 110°F
- 2½ tablespoons granulated sugar divided
- 1 cup berry jam or blended preserves
- 1 cup confectioners’ sugar for finishing
Instructions
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, yeast, and salt. Set the bowl aside.
- Mix Dough: Using a stand mixer with a paddle attachment (or a hand mixer), combine the melted butter and warm milk on a low to medium setting. Gradually incorporate the flour mixture into the bowl, adding it one cup at a time. Allow each portion to blend fully before adding more. Continue mixing until the dough is soft and no longer sticky, about 3-5 minutes. If needed, add extra flour 1 tablespoon at a time to prevent sticking.
- Let the Dough Rest: Cover the bowl with plastic wrap and leave the dough to rest at room temperature for 30 minutes. This helps the dough become easier to work with.
- Prepare Baking Sheets: Line two large baking sheets with parchment paper and set them aside.
- Divide and Roll the Dough: Cut the dough into five equal portions. Take one portion and roll it out on a floured surface into a thin circle, about 10 inches in diameter and less than ¼ inch thick.
- Add Sugar and Jam: Sprinkle ½ tablespoon of granulated sugar over the rolled-out dough. Spread a thin, even layer of jam over the surface. Avoid spreading too close to the edges to prevent leaks during baking.
- Cut and Shape: Using a pizza cutter or sharp knife, slice the dough circle into 12 even triangular sections, similar to cutting a pizza. Starting at the wider edge of each triangle, roll the dough tightly toward the narrow tip to form a crescent. Place each rolled piece seam-side down onto the prepared baking sheets, leaving about an inch of space between them.
- Proof the Rugelach: Allow the rugelach to proof in a warm area, like a 100°F oven, for 30 to 45 minutes until they appear slightly puffed. If proofing at room temperature, expect the process to take about twice as long.
- Bake the Pastries: If proofed in the oven, remove the trays and preheat the oven to 350°F. Bake the rugelach for 25 to 30 minutes, turning the trays halfway through, until the tops are lightly golden.
- Coat with Sugar: While still warm, roll the baked rugelach in confectioners’ sugar. Transfer them to a serving plate and let them cool slightly before enjoying.
Notes
Jam Tip: Thick jams or preserves work best, as runny fillings can cause the pastries to leak while baking.
Serving Suggestion: These are best served fresh but can be stored in an airtight container for up to three days.
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